It's time for Suhoor
May 18, 2019 | 12:19 PM
by Oneza Tabish


A healthy and hearty medley of vegetables and lentils with a pinch of cinnamon, makes this one pot dish perfect for Suhoor.


• 1 onion, medium sized, diced

• 2 cloves of garlic, minced

• 2 tomatoes, diced

• 1 cup boiled chickpeas

• 1 cup red lentils

• 1/2 lemon juice

• 3 cups vegetable stock

• 1 tsp cumin powder

• 1 tsp black pepper

• 1/2 tsp coriander powder

• 1/2 tsp chilli powder

• Pinch of cinnamon powder

• 2 tbsp olive oil


• Heat a large pot on medium heat with a drizzle of olive oil.

• Add in the diced onion and cook for 2-3 minutes, or until softened slightly.

• Then, add in the minced garlic and cook for another minute or until fragrant.

• Add in the tomatoes and cook till mushy.

• Then, add in the boiled chickpeas, red lentils, lemon juice, vegetable stock, and spices and simmer for 30 minutes, or until lentils are fully cooked.

• Serve hot in bowls with fresh cracked black pepper.


Fluffy pancakes with a healthy twist of bananas are ideal for Suhoor


• 2 medium bananas

• 1/2 cup milk

• 2 eggs

• 1 cup wheat flour

• 1 tsp baking powder


• Mash the bananas with a potato masher or fork.

• Add milk, eggs and whisk until smooth.

• Add flour and baking powder. Mix the batter gently.

• Heat up a non-stick skillet on medium heat. Using 1/3 cup as a measure, scoop the batter onto the skillet.

• Once the bubbles appear, flip the pancake over and fry for another minute. Repeat for the rest.

• Garnish with fresh bananas and drizzle with maple syrup.


A quick to make and filling milkshake with the goodness of oats and dates.


• 8 seedless dates

• 2 cups cold milk

• 4 tbsp cooked instant oats

• 1 tbsp honey

• Mixed nuts such as almonds and pistachios for garnishing


• In a blender, blend dates, milk , oats and honey to get milkshake consistency.

• Serve cold, garnished with nuts.


The humble shashouka gets a green makeover from broccoli and spinach. An ideal start to a day of fasting.


• 1/2 broccoli(cut into bite sizes)

• 1-2 tbsp olive oil, for sautéing

• 1 medium onion, finely diced

• 2 cloves garlic, minced

• 1/2 cup spinach, chopped

• 1/2 tsp coriander powder

• 1/2 tsp cumin powder

• Pinch of chilli flakes

• 4 eggs

• 4 spring onions greens, finely chopped

• Salt to taste


• Steam the broccoli. Keep aside.

• Heat up the oil in a frying pan over medium-high heat. Sauté the onion until translucent.

• Add in the garlic, cumin, coriander, and chilli, and sauté another minute.

• Add the broccoli and sauté 3-4 minutes.

• Add the spinach, then cover and cook for 2-3 minutes till it wilts.

• Mix well till the spices and garlic coat the vegetables evenly. Add the spring onion greens and mix well.

• Lower the heat to medium. Spread the vegetables and leave spaces within the vegetables for the eggs .

• Crack the eggs in these spaces, then cover again and cook till the egg white is opaque.

• Serve hot.

Oneza Tabish is a food blogger, consultant, and columnist based in Oman. She is also the owner of Oman’s popular Facebook group ‘What’s Cooking Oman.’

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